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Banana Caramel Nut Cheesecake with crunchy toasted nuts

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A creamy banana-infused cheesecake topped with gooey caramel sauce and toasted nuts. This no-fail dessert is decadent, comforting, and full of texture.

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs

  • ¼ cup brown sugar

  • 5 tbsp unsalted butter, melted

Filling:

  • 24 oz (3 blocks) cream cheese, softened

  • ¾ cup brown sugar

  • 2 ripe bananas, mashed (~1 cup)

  • ¾ cup sour cream or Greek yogurt

  • 1 tsp vanilla extract

  • 3 large eggs

  • ½ tsp ground cinnamon (optional)

Topping:

  • ½ cup caramel sauce, warmed

  • ½ cup chopped toasted pecans or walnuts

Instructions

  • Preheat oven to 325°F (163°C). Mix crust ingredients and press into springform pan. Bake 8–10 minutes. Cool.

  • Beat cream cheese and sugar until smooth. Add bananas, sour cream, and vanilla. Mix well.

  • Add eggs one at a time. Stir in cinnamon if using. Pour over crust.

  • Bake 50–60 minutes until edges are set and center jiggles slightly. Cool in oven 1 hour.

  • Chill for 4+ hours or overnight.

  • Before serving, drizzle with caramel and sprinkle with toasted nuts.

Notes

For extra elegance, top with banana slices or whipped cream just before serving. Store in fridge for up to 5 days.

Find it online: https://foodemily.com/banana-caramel-nut-cheesecake-with-crunchy-toasted-nuts/